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Store This, Not That! > Blog > Cooking with Food Storage > Back to School Survival: Blender Wheat Pancakes
September 17th, 2013

Back to School Survival: Blender Wheat Pancakes

Alright, you knew this one was coming…Blender wheat pancakes are fabulous for a quick protein filled morning and a fast clean up for you!  (A double win!) These are super yummy and you just can’t beat the taste of freshly ground wheat!  I haven’t met one person yet who doesn’t like these pancakes…so give it a try and save some money instead of buying those fancy “whole grain” pancake mixes!

 

(*Disclaimer* it has been brought to my attention that I say baking soda in the video and I mean baking POWDER…the recipe below is correct. 🙂

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving.

amazing reviews click here

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1 Comment

  • Virginia

    September 18, 2012 at 1:47 am

    Just tried them and they are jummy, though I used normal wheat instead of kernels since I didn’t have any. First time I ever eat pancakes and not last one!! Hugs from Spain!

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